Easy Zucchini and Cauliflower Curry Recipe. Only 8 ingredients!

by Sala @ Veggie Belly on August 20, 2012

My husband loves this easy zucchini and cauliflower curry and requests it at least once a week. I will vary the vegetables depending on what’s available and what we are in the mood for. I’ve made this curry with eggplant, green beans and potatoes. I’ve made it with pumpkin and kale. I’ve also made it with cubed paneer, green peppers and baby corn. This recipe is versatile!

A make ahead tip: Because I make this curry so often (did I mention we love it?!), I’ve started making the curry sauce in bulk and freezing it. It’s easy. Once you are done with step 5 in the recipe below, just spoon the curry sauce into ice cube trays and freeze it. When solid, put the frozen curry cubes in freezer bags and return to the freezer.

You now have a delicious vegetarian, vegan curry base sitting in your freezer to pull out anytime and heat up along with vegetables of your choice!

I prefer the taste and convenience of canned tomatoes for this recipe. If you want to use fresh tomatoes, core them, and puree them in a blender. You will need 3 cups freshly pureed tomatoes + about 1 cup water. If the fresh tomatoes make a tart curry, you will want to add a little sugar at the end of cooking.

And the curry powder I used is Frontier Indian curry powder from Whole Foods, which is mild, very fragrant, tasty and has a hint of lemon peel. If you use a stronger curry powder, you may want to use less.

3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.

4. When the onions are browned, add minced garlic and stir for 30 seconds.

5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.

6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets.

7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.

Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.

hey i am new to reading blogs and i think it will be easier for newbies like me if the pics of steps were placed alongside text..what i did was read a step n then scroll up.. btw,i am already a fan of ur photography skills and great recipes. m surely gonna try my hand at cooking.

Is it possible to use canned or jars of tomato sauce instead of blending the canned tomatoes? I only say this because this week I’m INCREDIBLY short of time and skipping a step would be SO helpful. haha!

I made this last weekend, but in the crockpot on high for 4 hours. I did add the entire can of coconut milk and next time I think I will add cashews for some crunch. I love the Frontier Curry Powder from Whole Foods. Just the right amount of flavors with a very mild spice. Thanks for the recipe!

I made the curry tonight for dinner. I thought it was lacking a bit of flavor. I opted to use 1/2 c of light coconut milk and I also left out the optional spices. I used cumin powder instead of cumin seeds. Would leaving out the optional spice take away from the flavor? I added cashews for some crunch and topped it with cilantro and a dollop of greek yogurt.

I tried this – green beans, diced tomatoes, coriander seeds instead of your ingredients because that is what I have in my garden right now and can only say thanks for the recipe! You’re bookmarked and I’ll be back – often.

This healthy recipe was delicious. It was my first time making curry and it turned out really well. I’ll definitely make it again and share this with friends. It’s great for vegetarians and vegans. Thanks!